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2018 (published: 30.12.2018)
Home > Issue > The influence of cyclodextrin and modified starches on the beta-carotene lightfastness in inclusion complexes
The influence of cyclodextrin and modified starches on the beta-carotene lightfastness in inclusion complexes
Rudometova N.V., Kulishova K.E., Kim I.S.
The lightfastness of beta-carotene in inclusive complexes with cyclodextrins and modified starches was studied. Alpha- and beta-cyclodextrins, native and modified starches with a degree of hydrolysis from 30 to 46%, were studied as modifier carriers. Inclusion complexes were obtained by a solid-phase method. The lightfastness of b-carotene was determined by storage of samples and their aqueous solutions at the temperature of (20 ± 2)°C under ultraviolet irradiation with a maximum at the wavelength of 253.7 nm. The color intensity of sample solutions was determined from the optical density measured at the light absorption maximum on Shimadzu UV-1800 two-beam scanning spectrophotometer with the spectral range of 190–1100 nm supported by data processing program. Spectrophotometric analysis showed that in the spectra of aqueous solutions of inclusion complexes a bathochromic shift and changes in absorption maxima are observed in comparison with beta-carotene. The type of cyclodextrin and the molar ratio of the components do not significantly affect the light stability of beta-carotene. It has been established that the lightfastness of beta-carotene in the samples of complexes, based on alpha and beta-cyclodextrins, is seven times higher than that of the dye. The change lightfastness of the dye can be the result of the incorporation of its molecule into the internal cavity of the cyclodextrin molecule with the formation of a new supramolecular structure. Native and modified porous starches do not significantly affect the lightfastness of beta-carotene, which indicates the absence of structural changes. Supramolecular complexes based on beta-carotene and cyclodextrin can be widely used in various fields of science and industry.
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Keywords: food dye; beta-carotene; alpha-cyclodextrin; beta-cyclodextrin; modified starch; supramolecular chemistry.
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